Mediterranean Chicken with Eggplant

I've learned to make this dish from my grandmother who still lives on the shore of the Mediterranean.

• Preparation Time: 50 mins
• Cooking Time: 30 mins
• Total Time: 1 hr 20 mins
• Calories: 336 Calories

Ingredients

• 3 tablespoons olive oil
• salt and pepper to taste
• 1 onion, diced
• 2 teaspoons dried oregano
• 2 tablespoons tomato paste
• 6 skinless, boneless chicken breast halves - diced
• 3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
• 0.5 cup water

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Place eggplant strips in a big pot of lightly salted water and soak for 30 minutes (this will improve the taste; they will leave a brown color in the pot).

Step 3

Remove eggplant from pot and brush lightly with olive oil. Saute or grill until lightly browned and place in a 9x13 inch baking dish. Set aside.

Step 4

Saute diced chicken and onion in a large skillet over medium heat. Stir in tomato paste and water, cover skillet, reduce heat to low and simmer for 10 minutes.

Step 5

Pour chicken/tomato mixture over eggplant. Season with oregano, salt and pepper and cover with aluminum foil. Bake in the preheated oven for 20 minutes.